Radicchio Chopped Salad with Toasted Chickpeas

Name: Radicchio Chopped Salad with Toasted Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams bunches arugula , coarsely chopped; 255 grams cup canned chickpeas—drained, rinsed and patted dry (about; 1 large garlic clove, minced; 2 Tbsps extra-virgin olive oil; 142 grams pancetta, sliced 1/4 inch thick and cut into thin strips; 85 grams aged provolone cheese, cut into thin shavings; 340 grams medium heads radicchio , coarsely chopped; 1 red bell pepper; 6 servings Salt and freshly ground pepper; 2 Tbsps white wine vinegar; 2 Tbsps Prosecco

Need a gluten free main course? Radicchio Chopped Salad with Toasted Chickpeas could be a tremendous recipe to try. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 13g of protein, 19g of fat, and a total of 294 calories. A mixture of bell pepper, salt and pepper, prosecco, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the chickpeas you could follow this main course with the Allergen-free Brownies as a dessert. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Chopped Salad with Roasted Chickpeas (My Favorite Chopped Salad), Chopped Frisée and Radicchio Salad, and Grilled Radicchio And Romaine Chopped Salad.

Instructions

Preheat the broiler. Roast the bell pepper under the broiler or over an open flame, turning, until charred all over.

Ingredients you will need

Bell Pepper

Equipment you will use

Broiler

Transfer the pepper to a bowl, cover with a plate and let steam for 5 minutes. Peel, seed and core the pepper and cut it into 1/2-inch dice.

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Pepper

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Bowl

In a large skillet, heat 1 tablespoon of the olive oil.

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Olive Oil

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Frying Pan

Add the pancetta and cook over low heat, stirring, until lightly browned, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Add half the chickpeas to the skillet and cook over moderately high heat, shaking the skillet, until the chickpeas are lightly browned and slightly crisp, 3 to 4 minutes; transfer to a plate. Repeat with the remaining chickpeas.

Ingredients you will need

Chickpeas

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Frying Pan

In a small bowl, combine the Prosecco with the vinegar, garlic and the remaining 1 tablespoon of olive oil. Season with salt and pepper.

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Salt And Pepper

Olive Oil

Prosecco

Vinegar

Garlic

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Bowl

Preheat the oven to 40

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Oven

Return the pancetta and chickpeas to the skillet and rewarm them in the oven for 3 minutes. In a large bowl, toss the radicchio with the arugula, provolone, pancetta, chickpeas and roasted red pepper.

Ingredients you will need

Roasted Red Peppers